Night before: put into snap-lock bag 3 chicken thighs, cut in half, with yoghurt, cumin, coriander, kashmiri chilli, saffron, turmeric, salt, garlic, ginger. Refrigerate.
Prepare oven: rack above oven rack at position 4 (from top), above veges. Cook chicken directly on rack on fan-grill 220 degrees for about 15 mins, turning once.
Serve with cucumber raita and rice or Indian bread.
Result: 5
Preparation: surprisingly quick and easy.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment